Whole30 Taco Frittata with Sweet Potato Crust

Craving an easy breakfast that is delicious AND makes you feel good?! This Whole30 Taco Frittata is perfect for a weekend brunch or meal prep!

It has been WAY too long since I’ve shared a breakfast recipe with you! Technically I shared a blueberry smoothie chia pudding back in July, but I haven’t made you something with eggs since February… and I eat eggs all the time.

Eggs are a staple in my diet. After completing my first Whole30 in January, I took a little break from them because I ate an absurd amount during those 30 days. That and the fact that if you follow the AIP diet, eggs are not allowed. Since I have been experimenting with my diet and what works best for me, eggs have come and gone a few times this year.

But they are BACK and I couldn’t be happier.

If you have been following me for a while, you have probably picked up on the fact that I like Mexican food – tacos, fajitas, and just about anything with Mexican flavors.

I undoubtedly could eat Mexican food every day for the rest of my life, and this Whole30 taco frittata satisfied my Mexican craving this past weekend (in addition to the tacos I made for lunch on Saturday and Sunday… see what I mean?)!

But this breakfast, man! This Whole30 taco frittata is my jam. It is filled with LOTS of veggies, starting with a thick layer of sweet potato crust and followed by white onion and green pepper. Add in some seasoned ground turkey and allllll the eggs.

Bake that baby up. We just hit breakfast heaven.

Don’t forget the guac!

When you make this Whole30 Taco Frittata post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!